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In Reply to: Chicken breast in comp posted by Mich Mike on July 10, 2011 at 15:05:50:
We use to turn in breast meat a lot. What I came up with was buying whole chickens then carefully cutting of the legs and wings which left me the same thing when you buy a whole turkey breast. Two intact breasts with all the rib bones and some of the back bone. The important part was to make sure you cut the skin way up the thigh so that it drapes over the meat…you want total skin coverage. Also when buying them try to find birds that have good skin coverage over the point of the two breast halves. We’d tie the skin to make sure it had and kept full coverage. We'd brine them as long as time would allow (used a honey brine that Paul Kirk published in one of his books) then rub and smoke 'em for a few hours then sauce at the end. To serve them (box 'em) I would carefully cut each piece of breast meat off whole close to the bone then slice them into a few nice thick pieces and send a group of three or four breast halves. We scored OK. Best was a second and at that comp I really felt like we were pushing it that they were even done… in other word… don’t over cook them. In the end I decided sending up a pretty and delicate breast presentation couldn't stand up to tray after tray of big bold flavored thigh presentations. They tasted and looked great but never really had the bbq punch that a well cooked thigh can... and scored that way. If you have to go white meat though I think it's a great method. Give it a go.
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